Quinoa salad with avocado

Name: Quinoa salad with avocado
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Quinoa (alternatively Bulgur); 3 TABLESPOONS Oil (e.g. olive oil); 2 TEASPOONS Ras el Hanout or curry (Moroccan spice mixture); 2 TEASPOONS Sweet peppers; 7 TABLESPOONS Lemon juice; 4-5 Tbsp Soy sauce; 1 TABLESPOON coarse mustard; 7-10 Tbsp Sugar; 3 Shallots; 1 medium romaine lettuce; 1 (400 g) large avocado; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Quinoa (alternatively Bulgur)
3 TABLESPOONS Oil (e.g. olive oil)
2 TEASPOONS Ras el Hanout or curry (Moroccan spice mixture)
2 TEASPOONS Sweet peppers
7 TABLESPOONS Lemon juice
4-5 Tbsp Soy sauce
1 TABLESPOON coarse mustard
7-10 Tbsp Sugar
3 Shallots
1 medium romaine lettuce
1 (400 g) large avocado
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Rinse quinoa with hot water and drain. Heat 1 tablespoon of oil in a saucepan. Fry the quinoa briefly. Deglaze with 1⁄2 l water, bring to the boil, cover and simmer at low heat for about 20 minutes, stirring occasionally.
2
Take the pot off the stove. Drain the quinoa if necessary. Season with Ras el Hanout, paprika, 3 tablespoons lemon juice, soy sauce, mustard and 1 pinch of sugar. Cover the quinoa and let it stand for about 5 minutes, then let it cool down.
3
Peel the shallots and cut into strips. Clean, wash, shake dry and cut the salad into strips. Cut avocado in half, remove seeds. Peel avocado. Halve halves lengthwise and cut into slices.
4
Sprinkle immediately with 2 tablespoons of lemon juice.
5
Mix 2 tablespoons lemon juice, salt, pepper and 1 pinch of sugar. Fold in 2 tablespoons of oil. Mix the salad, avocado and shallots with the vinaigrette and serve. Season the quinoa to taste again and add to the vinaigrette.